Cabernet Cranberry and Blueberry Sauce

Drinking wine and eating jam are two things I’m great at.

Doing them under the guise of ‘cranberry sauce’ is the best idea I’ve had for elevating cranberry sauce from a side dish to a starring dish.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

I love cranberry sauce, but I never make it with just cranberries. Too boring. I add pineapple and mango, or work in oranges and ginger.

This year I doctored up the cranberries with cabernet sauvignon and blueberries, and this blend is my favorite ever. I had to refrain from eating the whole batch in a day. So good. Like drinking wine and eating jam all in one, with texture, sweetness, tartness, and juicy berries in full force.

MY OTHER RECIPES

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

If you’ve never made cranberry sauce using fresh cranberries and your only experience with it is from a can, and you think you ‘don’t like cranberries’, I don’t blame you. That’s like saying you don’t like cheese if your only experience is Cheeze Whiz. There’s just no comparison.

Cranberry sauce is supremely easy to make and I always wonder why people buy it in cans or containers. From start to finish, it takes 30 minutes, and all you need to do is toss everything into a kettle, stir intermittently, and a half hour later, you’ve got rich sauce with supreme depth of flavor.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

I used fresh cranberries and frozen blueberries. No need to thaw the blueberries first. If you have a mixed berry blend with blackberries, strawberries, and raspberries, that would be lovely, too.

I added a generous sprinkle of both cinnamon and cloves, which really adds extra flavor and the warming notes of the spices play off the wine. The cinnamon is noticeable and if you’re not a cinnamon fan, you may want to reduce the one tablespoon I used down to one teaspoon.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

I used two-buck Chuck (Trader Joe’s Charles Shaw $2.49 cabernet), but any type of merlot, shiraz, or your favorite red will work. Not into wine? You can use water, but that defeats the purpose and the flavor will not be nearly as rich and robust.

I don’t know how much alcohol cooks off and how much doesn’t. I would surmise most is cooked off, but it’s your call if this is appropriate for you or your family members. I put it into the same category as beer bread. There’s not enough and it’s stretched over too many servings, and it’s heated anyway, so no one will be catching a buzz from cranberries. Darn.

If you’re into wine, you’re going to go head over heels for this sauce. While it simmers, the scent of the wine reducing with the cinnamon and berries is heavenly. You don’t need scented candles with this simmering.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

As I was shoveling it by the spoonful, I kept thinking how many great anti-oxidants I was getting from the blueberries and all those great heart-healthy flavonoids found in red wine, and what a great service I was doing my body. Right.

Since I don’t eat turkey, or stuffing, and I’ve never been into mashed potatoes or gravy, and usually most vegetables are way too mushy and overcooked for my taste, Thanksgiving has never been a meal I look forward to, with the exception of the cranberry sauce.

You can have your turkey, stuffing, and everything else. I’m having this. And pie.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

Cabernet Cranberry & Blueberry Sauce - Move over boring cranberry sauce! Cranberries are so much better with blueberries & wine! Make your own sauce in 30 minutes and so easy!

Cabernet Cranberry and Blueberry Sauce

This cranberry sauce is like drinking wine and eating jam all in one, with texture, sweetness, tartness, and juicy berries. If you’ve never made your own cranberry sauce, this is the year to start. Everything is combined in one kettle and it’s ready in 30 minutes. I used fresh cranberries and frozen blueberries; no need to thaw the blueberries first. If you have a mixed berry blend with blackberries, strawberries, and raspberries, that would be lovely. Your favorite red wine may be substituted in place of the cabernet. If you don’t want to use wine, you could use water, although the flavor will be completely different. The sauce has a pleasant pop of spices, but always add to taste, and if you don’t like bolder flavors, consider reducing the cinnamon and cloves. Make sure all wine used is vegan and gluten-free if necessary

Ingredients:

one 8-ounce bag fresh cranberries
6-ounces frozen blueberries (about 1 1/2 cups), unthawed
1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
1 cup granulated sugar
1 tablespoon cinnamon, or to taste
1 teaspoon ground cloves, or to taste

Directions:

  1. Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
  2. Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
  3. Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.
Only Eats

Related Recipes

Cranberry Pineapple Mango Preserves

Cranberry and Orange Ginger Mango Chutney

Roasted Grapes and Balsamic Reduction

Cranberry Bliss Bars {Starbucks Copycat recipe} – Dangerously good and a dead ringer for the Starbucks version

Cranberry Bliss Bars {Starbucks Copycat recipe}

Cranberry White Chocolate Chip Bliss Cake
Cranberry White Chocolate Chip Bliss Cake - The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake! Recipe at averiecooks.com

Cranberry and White Chocolate Chip Cookies – Cranberry Bliss Bar flavors, in cookie form. Tender, soft, pillowy centers and a 2012 Top 10 Favorite

Cranberry and White Chocolate Chip Cookies

12 Favorite Blueberry Recipes – My top 12 blueberry recipes in one post including a variety of muffins, cake, coffee cake, pancakes, and more

Favorite Blueberry Recipes - Easy, fun recipes using blueberries at averiecooks.com

Thanks for the entries in the West Elm $50 Gift Card Giveaway

Do you like cranberry sauce? How do you make yours?

254 comments on “Cabernet Cranberry and Blueberry Sauce”

  1. I made this sauce yesterday and oh so yummy coming right off the stove! Now that it has cooled and turned jell-like can I re-heat it to serve warm and will it become somewhat liquidy?

  2. I did re-heat and it was a hit. Thank you for this recipe. btw I used both frozen blueberries and cranberries and it worked fine.

  3. I’ve made this several times, always a hit! I could eat it with a spoon of course.
    I think I got some juicy berries because even after chilling it still is pretty thin. I was going to use some leftover to make a cookie topping and it needs to be thicker. Think a reheat and simmer would help? If not I’ve got a bread recipe I try or just pour some over cream cheese and be done!

    • I could eat it with a spoon too :)

      I’ve made it tons of times as well and some batches of berries are just juicer. If you want to try to firm it up, I would re-simmer/boil for 10-15 mins or as needed, and then chill. That could work. Otherwise do as you said with the bread/cream cheese options!

    • Thanks for the quick reply! I just bought some cream cheese to top with it after giving it a taste together this morning. Heavenly! I might give it an extra simmer to thicken up some, shouldn’t hurt it to try. I have enough left I see that bread recipe happening too!

    • Well I served it over the cream cheese and talk about a HUGE HIT! Winner for sure and I’ll be freezing what’s left to do the same at Christmas.

      An added bonus- it’s perfect with a warm cinnamon spice almond granola and greek yogurt for breakfast. It makes for a nice holiday fancy breakfast or brunch idea with minimal effort and is a good alternative to a heavier dish.

  4. Do you think this sauce can be canned now for enjoying later? Trying to cut down on freezer items and canning seems a better option. :) I know others have posted about it but I can’t see the earlier comments? Thanks.

    • You have to click “older comments” at the top of the commenting section. Lots of others have canned it, I haven’t and cannot give any tips on that.

    • Thanks! I knew you’d have the answer of how to find the older comments. 😅 I’m sure it will be easier to find when I get home to my computer.

  5. I just saw this on Instagram Stories, which reminded me of this AMAZING cranberry sauce. Totally lives up to the hype.

    • They work! I RARELY do that, where I post a photo to an older recipe with a link, but I am so glad you commented on this post. And I agree this cranberry sauce is amazing and totally does live up to the hype :)

  6. I made this with high hopes. I’m not sure what went wrong, the sauce has a very bitter, extremely tart after taste. I’m hoping it will mellow in the jars. Have you heard of this? Maybe it didn’t simmer long enough? I did everything else just as the recipe called for.
    Thanks.

    • I have never heard of this. Sounds like either you accidentally short-measured the sugar, or you had really sour berries, or you didn’t simmer it long enough, or maybe the wine you used reacted strangely to heat. Honestly have never heard of this at all. I have only seriously ever gotten rave reviews on this one.

Leave a Reply

Your email address will not be published. Required fields are marked *